Grilled Chicken, Pear, and Candied Pecan Salad – 12 Smart Points

When I want a salad that is insanely filling and satisfying, this Grilled Chicken, Pear, and Candied Pecan Salad is one of my favorites. I know that 12 Smart Points may seem like a lot, but for an entire meal, that is delicious and will give me sweet, tangy, and salty all in one, it’s not too shabby of a deal. Nothing is sacrificed in this incredibly tasty dish, and it’s a breeze to prepare. The balsamic maple dressing is absolutely divine, and the variety of flavors and textures in the salad are to die for.

There is something about the combination of the creamy, tangy goat cheese, with the sweet and tart cranberries, and the crunchy sweet and salty pecans that truly feels like a party in my mouth. You could make this dish a little lower in Points by cutting out the cranberries and using different nuts or cheese, but in my opinion, every Point is absolutely worth it! The restaurant version of this salad clocks in at around 23 Smart Points, so it really is a great bargain. If you are tired of basic salads, this Grilled Chicken, Pear, and Candied Pecan Salad is a must try!

Say goodbye to standard chicken salads with this incredibly delicious version that is full of texture and flavor. Tangy goat cheese, sweet cranberries, and salty and sweet pecans…each mouthful is to die for.

Servings: 4servings

Author: Wendy

Ingredients

1lbboneless skinless chicken breast

1tspolive oil

15oz bagleafy greens

1pearthinly sliced

1/2of a red onionthinly sliced

1/3cupdried cranberries

3ozgoat cheesecrumbled

2ozcandied pecans

2tbspbalsamic vinegar

2tbspolive oil

1 1/2tbspmaple syrup

Salt and pepper to taste

Instructions

Heat the 1 tsp of olive oil over medium high heat in a large skillet. Season chicken slices with salt and pepper. Cook chicken in skillet until browned on both sides, and cooked through, about 2-3 minutes on each side.

In a small bowl, whisk together the balsamic vinegar, 2 tbsp olive oil, and maple syrup.

Combine remaining ingredients in a large bowl. Pour dressing over top, and toss to combine.
Divide salad evenly between 4 plates, and top each with chicken. Serve immediately.